Spiced Pumpkin Cheesecake

Fall is here, fall is here! It's time to pull out those chunky sweaters, patterned scarfs, and cute boots.  It's also time to get ready for some delicious fall flavors. I know I have! I'm already craving those fall-y decadent and creamy soups, heartwarming baked desserts, and roasted vegetables and squashes and meats. To celebrate the coming of fall, I made a spiced pumpkin cheesecake, my first cheesecake in fact! The recipe is an adaptation from Paula Deen's pumpkin cheesecake recipe and I have to say, it's so good and really easy to make. The hardest part is honestly waiting for the cheesecake to set in the fridge! Hope you enjoy!

 What you'll need:
2 pre-made graham cracker crust*
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

* If you use pre-made graham cracker crust like I did, the recipe below makes two cheesecakes. Make sure you get two pre-made cracker crusts from the store otherwise you'll have too much filling!  Another thing is I added a lot more cinnamon, nutmeg, and ground cloves than the recipe asked for. Feel free to add as much spice as you want. 

Directions:
1. Preheat oven to 350 degrees.
2. Beat the cheesecake until it's soft and moldable (enough)
3. Mix the pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour, and vanilla until it is fairly well mixed. Mix in blender or food processor for a really good mixing
4. Pour filling into crust. Bake for 1 hour. Some reviewers have said the pie can take longer to cook. Poke the cheesecake with a toothpick after 1 hour and see if the cheesecake is runny. If it is, keep baking and check every 10 minutes. You don't want it to overbake!

 5. Cover cheesecake with plastic liner and refrigerate for at least 4 hours!